Every now and then you need a challenge. You need to try something new. That was what I needed this month. I was starting to feel like all the recipes I was doing for my New Years’ Resolution were all “quick/easy/simple.” Those recipes are great, don’t get me wrong. I want quick, easy, and simple for most of my meals. […]
Lisa Baril is a science writer who has written about natural resources and science for national parks across the southwestern United States. She holds a master’s degree from Montana State University and is a member of the National Association of Science Writers, Society of Environmental Journalists, and the Outdoor Writers Association of America. In THE AGE OF MELT, she explores […]
Pasta. I love a good pasta. But can a good pasta be made without meat?! Of course it can. September 2024: Quick & Easy Veggie Linguine For one of my vegetarian dishes for this challenge, I knew I had to do a pasta. Sticking with my usual theme of doing a dish that is simple, flexible, and easy to make, […]
Daniel Jaconetti is the National Sustainable Design Leader at HED, one of the oldest and largest integrated architecture and engineering design firms in the United States, with 400+ employees and annual revenues of over $100M. With nearly 20 years of experience, Daniel is committed to transforming the practice of architecture to achieve zero-carbon, resilient, healthy, and equitably built environments. He […]
Yes, I’m not kidding. For this month, I may have tried to do the most lazy vegetarian meal possible (short of just eating a stalk of raw broccoli and an apple or something…). What’s one quick and easy way to get lots of flavor and lots of nutrition in your face all at once? The sandwich. I wanted to see […]
In this episode, we dive deep into the environmental impact of our food systems with Mark Easter, a leading expert on the intersection of agriculture and climate change. His upcoming book, The Blue Plate: A Food Lover’s Guide to Climate Chaos, presents groundbreaking insights on the hidden carbon footprint embedded in the way we grow, transport, and consume our food. […]
After my semi-successful attempts at hummus and toum, I knew I had to try one more dip that I LOVE: baba ganoush. July 2024: Baba Ganoush Not to too far from where I live, there’s a Greek place, and not to say anything bad about anything else on their menu, but every now and then, I just NEED to get […]
In this episode, we explore Better Place Forests, a company creating meaningful, eco-friendly alternatives to traditional cemeteries by incorporating human ashes into vibrant forest ecosystems. Gillian shares her personal journey of embracing local produce as part of her sustainability challenge and reflects on the powerful connections between community, environment, and mindful living. We also dive into other innovative, sustainable end-of-life […]
Despite my recent blog posts about vegan/vegetarian cooking, I am not a chef. I don’t really try to push the boundaries of culinary tastes, flavors, and textures. For the most part, I want to make food that is simple, tasty, and healthy. So in my quest to find more things to make that are vegetarian and vegan, I found this […]
Rob Jackson is the Chair of the Global Carbon Project, a Senior Fellow at Stanford’s Woods Institute for the Environment and Precourt Institute for Energy, and a professor of earth science at Stanford University. Through global scientific leadership and groundbreaking research, communications, and policy activities, Jackson’s work has reduced millions of tons of greenhouse gas emissions and improved human health, […]